Ingredients:
• 1 cup – semolina( preferably course)
• 1 cup – rolled oats
• 1 cup – yogurt
• 1.25 cup – buttermilk
• 2 stalk – Coriander leaves
• 1 tsp – bicarbonate of soda
• 3 big stalks – Celery (about 12 cm in length)
• 2 – Dried red chilli
• Salt, to taste
• For the seasoning:
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Urad Dal
• 1/2 tsp – Cumin seeds
• 4 to 5 – cashew nuts, broken into pieces
• 2 tsp – oil
Method:
- Powder the rolled oats coarsely in a blender. Wash and chop the celery sticks and puree it along with the dried red chillies.
- Mix together the oats, semolina, pureed celery, salt and bicarbonate of soda in a large bowl.
- To prepare the seasoning heat the oil in a pan, add mustard, urad dhal, cumin seeds and cashew nuts. When the dhal and nuts are light brown in colour, add the seasoning to the flour mixture and mix well.
- Now add the yogurt, buttermilk and finely chopped coriander leaves and mix well to make a batter. Immediately pour the idli batter in the greased idli moulds and steam it. This would be a perfect breakfast or dinner with coconut almond chutney .
- Recipe courtesy: Taste of Pearl City
Recipe courtesy of Ayeesha Riaz